Panko-Encrusted Chicken Sandwich
Clinton Kelly's Fried Chicken Reuben
- For the Sandwiches:
- 5 Chicken Breasts (boneless; skinless; about 6 ounces each)
- 2 cups All-Purpose Flour (for dredging)
- 1-2 teaspoons Cayenne Pepper
- 1 tablespoon Onion Powder
- 1 tablespoon Garlic Powder
- 3 Eggs (whisked)
- 3 cups Panko Bread Crumbs
- 10 slices Rye Bread
- 2 cups Monterey Jack Cheese (grated)
- Spicy Honey Mustard to serve
- Vegetable Oil
- Salt and Pepper
For the Coleslaw:
- 1/2 head Green Cabbage (sliced thinly)
- 1/2 head Purple Cabbage (sliced thinly)
- 1 large Carrot (finely shredded)
- 3/4 cup Mayonnaise
- 3 tablespoons Apple-Cider Vinegar
- 2 teaspoons Celery Seed
- 2 tablespoons Sugar
- Salt and Pepper
- For the Sandwiches: Preheat the oven broiler. Cut each chicken breast in half and pound thin, about 1/4-inch to 1/2-inch thick. Place the flour, eggs and panko in separate dishes large enough for dredging. Season each with salt and pepper. Add the cayenne pepper, onion and garlic powder to the flour and stir to combine. Dredge the chicken first in the flour, shaking off the excess, then dip in the eggs and then dredge in the panko, pressing on the bread crumbs so they stick.
- Place a large non-stick saute pan over medium-high heat and add about 1/4 cup of vegetable oil. Cook the chicken, working in batches, until golden brown, about 3 to 4 minutes per side. Remove to a resting rack set inside a sheet tray and season with salt.
- Place the slices of bread on a sheet tray and top with the Monterey jack cheese. Place in the oven and bake until melted, about 4 to 5 minutes.
- Remove from the oven and assemble sandwiches. Place a piece of chicken on top of a cheesy slice of bread, add a piece of chicken, smear the chicken with honey mustard, and then top with some creamy slaw. Close the sandwich with another piece of cheesy bread. Serve warm and enjoy!
- For the Coleslaw: In a large mixing bowl, add the mayonnaise, vinegar, celery seed and sugar. Whisk to combine. Add the cabbages and carrots and toss to combine. Season with salt and pepper, and taste to adjust seasoning.